Vegetarian Recipe Blog

I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer. But over the past few weeks, I have been experimenting with coconut milk and have been adding it to many curries with good results.

Adding coconut milk to this curry provides a mild creamy taste and balances the taste of the spices/garam masala. This provides good flavor without having to add heavy cream or even the cashew almond paste. The combination of tomato paste and coconut milk gives ample thickness to the curry.

I had made this Matar Paneer for a Diwali potluck recently and it turned out well.

Notes:

Prepare this dish about 6-8 hours in advance before serving. This way the coconut milk blends well with the spices and does not leave an after taste.

Adding tomato paste gives this a good level of thickness. So do not skip this.

The curry thickens up when cooled, thin it out with little water and milk, warm the curry before serving.